Teriyaki Salmon On Crisp Cabbage Salad With Sushi Rice

Add a hint of Japanese for a simple and delicious meal.

The ingredient of Teriyaki Salmon On Crisp Cabbage Salad With Sushi Rice

• 1 4 cup 60ml sake
• 1 4 cup 60ml dark soy sauce
• 2 tbsp mirin rice wine
• 2 tbsp caster sugar
• 1 tsp finely grated ginger
• 4 about 200g each salmon fillets
• toasted sesame seeds to sprinkle
• steamed koshihikari rice to serve
• 2 tbsp rice vinegar
• 1 tsp caster sugar
• 1 4 savoy cabbage finely shredded
• 1 carrot peeled cut into matchsticks
• 2 green onions trimmed cut into matchsticks
• 1 tbsp pickled ginger shredded

The Instruction of teriyaki salmon on crisp cabbage salad with sushi rice

• combine the sake soy sauce mirin sugar and ginger in a small saucepan over medium heat bring to a simmer cook stirring occasionally for 2 3 minutes or until sauce thickens slightly remove from heat and set aside to cool slightly
• place salmon in a glass or ceramic dish pour over half the teriyaki mixture and turn to coat cover with plastic wrap and place in the fridge for 30 minutes to marinate
• to make the salad combine vinegar and sugar in a bowl season with salt and white pepper combine cabbage carrot green onion and ginger in a large bowl drizzle with dressing and gently toss to coat
• preheat a grill on high line an oven tray with foil drain salmon and place on tray cook for 3 minutes turn and cook for a further 3 minutes for medium or until cooked to your liking
• place salad on serving plates top with salmon and drizzle with remaining teriyaki mixture sprinkle with sesame seeds serve immediately with steamed rice if desired

Nutritions of Teriyaki Salmon On Crisp Cabbage Salad With Sushi Rice

fatContent: 478 239 calories
saturatedFatContent: 21 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 13 grams carbohydrates
fibreContent: 13 grams sugar
proteinContent: n a
cholesterolContent: 50 grams protein
sodiumContent: 130 milligrams cholesterol

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